Pot meat slices
The highlight of a typical traditional Sichuan dish is the use of Taymi handmade pots.
raw material:
1000 grams of tai rice, 130 grams of pork slices, 80 grams of winter shoot slices, 80 grams of green shoot slices, 50 grams of fungus, 30 grams of tomato slices, ginger slices, garlic slices, pickled pepper knots, green onion knots, broth, salt, monosodium glutamate, sugar, vinegar, soy sauce, water starch, edible oil
make:
1. Steam the rice into rice, take an appropriate amount into a small iron pot, spread it flat and compact it, then put it on the stove, slowly bake the water over low heat, that is, the pot is formed.
2. Put the winter shoot slices, green shoot slices, fungus and tomato slices together in a pot of boiling water, pour out the drainage and set aside.
3. Heat the oil, sauté the meat slices and ginger slices, garlic slices, pickled pepper knots and green onion knots until fragrant, then add the soaked winter shoot slices, green shoot slices, fungus and tomato slices and stir-fry, mix in the appropriate amount of broth. After boiling, add salt, monosodium glutamate, sugar and vinegar to make a lychee flavor, then put a little old soy sauce to tone, hook the sauce and push well, pour into the bowl and set aside.
4. Take another wok, put in more cooking oil, when it is 80% hot, put 1 piece of pan into a colander, fry it in the oil pan until it is golden and loose, remove the draining oil, put it on the plate, serve it with the fried meat slice soup, and drizzle the meat slice soup on the fried pan while it is hot.
Features: Tender and smooth meat slices, crispy and crispy pots, lychee flavor.
The key to production: pickled pepper plays a role in improving flavor and color, and the dosage is not much, usually 3 can be. When the fryer is bar, it needs more oil, high oil temperature, can quickly fry the pan until the golden pine bubble, the frying time should be grasped well, not too long, so as not to eat the top teeth of the pot.
Sauce stewed elbows
10 fresh pork elbows (1100 g/piece).
seasoning:
Ingredient A (1 kg salt, 1 bottle of cooking wine, 500 g soy sauce, 200 g green onion, 150 g ginger)
250 g maltose, 2,500 g salad oil (about 200 g), 5 kg of miso soup, 400 g of garlic paste (40 g per serving, in small plates).
1: Burn the elbows with a musket until the black paste, clean it, add ingredient A to marinate for 12 hours, fish out, and clean the surface residue.
2: Heat the pot, add water, add maltose, cook the marinated elbow for 10 minutes, drain and dry.
3, clean the pot on the heat, down into the salad oil, burn to 60% or 70% heat, down into the elbow, fried until golden brown, the back of the elbow knife, put into the sauce soup bucket, small fire sauce for 1 hour, turn off the heat and simmer for 3 hours, you can change the knife, with garlic paste small ingredients together on the table.
Miso soup making:
Put 25 kg of water, 7500 g of pork bones, 5 kg of old chicken into the pot, bring it to a boil over high heat, then simmer for 5 hours over low heat until the aroma of the soup comes out, fish out the big bone and the old chicken, release 1 kg of raw soy sauce, 100 g of rock sugar, 500 g of salt, adjust the taste, put the brewed seasoning package, and then boil for another 30 minutes.
Seasoning pack making:
Add 65 grams of cinnamon, 5 grams of cloves, 65 grams of peppercorns, cumin, fennel, dried chili peppers, 45 grams of mountain chestnut, 50 grams of galangal, nutmeg, grass curd, white cardamom, licorice, 35 grams of fragrant leaves, 48 grams of sand kernels, 25 grams of tangerine peel, put into a blender and crush (beat into small pieces, not too broken), wrap them together, soak in water for 2 hours, and use to make miso soup.
Production key:
1: Marinate the elbows in advance
The traditional sauce brine elbow has a problem, that is, the skin is salty and umami, very flavorful, and the inside is all large white meat (white meat, not flavored). In this dish, we marinate the elbows in advance so that the sauce is mixed inside and out.
2: Turn off the heat and simmer the meat until crispy
The elbows are cooked for an hour, but turn off the heat and simmer for another 3 hours to make it crispy from the inside out in the sauce that gradually decreases in temperature, and the dish is deboned without losing its muscles.
3, 3:2:1 garlic paste
Garlic paste is a must-have for elbows, which can both add flavor and get rid of greasy. However, the ratio of soy sauce to vinegar must be mastered when mixing. After many experiments, it was found that the optimal ratio was 3:2:1 ratio of garlic paste, Donggu soy sauce and Zhenjiang aged vinegar.
Onion roasted chrysanthemum whip
Cooked beef whip 200 g, small rapeseed 300 g, green onion 15 g, ginger 5 g, garlic 5 g, millet pepper 10 g.
Fortuna oyster sauce 3 g, edible oil 20 g, broth 50 g, salt 5 g, monosodium glutamate 2 g, brine 1 pot (star anise 10 g, cinnamon 10 g, chen ginger 5 g, grass fruit 5 g, white buckle 5 g, peppercorn 5 g, coriander 3 g, cumin 5 g, male 5 g, female din 5 g, licorice 5 g, fragrant fruit 5 g, dried chili pepper 10 g).
1. Brine the bull whip, cut into chrysanthemum shapes, and set aside in oil.
2. Put oil in the pot, add green onion and sauté until fragrant, add spices, ginger, garlic, millet pepper, boil in the broth, add the chopped beef whip and simmer to taste.
3. Pick out the beef whip and put it on the plate, dry the sauce in the pot, drizzle the mustard on the bull whip, and blanch the water to season and stir-fry the small rapeseed around the edge.
Sauna shrimp
The ingredients for this dish can be beef fillets, mullet fillets, etc., and replacing them with shrimp makes the dish more elastic.
12 crystal prawns (about 200 grams), 1 egg, shredded carrots, green and red peppercorns, salt, spicy fresh sauce, steamed fish soy sauce, rattan pepper oil, and a few net pebbles
1. Clean the shrimp one by one, remove the sand line, peel off the shrimp skin and change the knife, add a little salt and spicy fresh sauce to the pot, marinate for about 1 minute, stir in the egg white and set aside.
2. Put the net pebbles into the stone pot, put them in the oven and bake for about 1 hour, then clip them out and put them on a thick wooden board.
3. Steam the cobblestones in the stone pot, add the shredded carrots, place the shrimp, sprinkle some green and red peppercorns and serve. In front of the diners, the waiter pours in the right amount of spicy fresh sauce, steamed fish soy sauce and rattan pepper oil, closes the lid for about 3 minutes until the shrimp in the stone pot is cooked, and then the lid can be lifted and eaten.
1: Change 7.5 kg of yellow beef with skin into large pieces, burn off the hairs, wash it, change the knife to a small piece of 4 cm long, 2 cm wide and about 7 mm thick, add a little salt, ginger wine (ginger minced and Cantonese rice wine are mixed and soaked for 1 day in the ratio of 1:3) and marinate.
2, into the pot into the salad oil 300 grams to 40% heat, under the fried ginger slices 75 grams, garlic 50 grams, star anise 30 grams, ginseng 20 grams, cinnamon 15 grams, fragrant leaves 15 grams, grass and fruit 10 grams of stir-fry incense, under the yellow beef simmered until the color is golden, cooked in 100 grams, under the dry sauce 300 grams together stir-fried incense, pour a little water, add 25 grams of soy sauce, oyster sauce 20 grams, salt 20 grams, sugar, chicken powder, pepper 15 grams each seasoning, medium heat simmering until the beef is soft and edible, turn off the heat, fish out the beef, fish out the beef, The original soup filter residue is retained.
3, the pot into the bottom oil to 50% hot, under the onion slices 50 grams, parsley segments 25 grams, green and red pepper slices 15 grams, garlic 15 grams, ginger slices 10 grams stir-fried incense, under the pre-prepared yellow beef 300 grams, dry fried sauce 10 grams, pour the original soup 50 grams together with the hot dry stir-frying, add a little salt, monosodium glutamate, pepper to supplement the flavor, cooking flower carving wine out of the pot, into the small pot that is heated in advance.
Dry sauce:
Heat the pot to 40% of the bottom oil, 1 bottle of Lee Kum Kee pork rib sauce, 1 bottle of char siu sauce, 1 bottle of seafood sauce, 50 grams of southern milk and stir-fry over low heat until the sauce bubbles, then 10 grams of God of Wealth oyster sauce and 10 grams of sesame oil are stirred well, and then put out to cool.
Snowflake beef with matsutake mushrooms
1. Change the snowflake beef into 2 cm size cubes, marinate with vegetable juice in the pot, then add the broth and sauce (100 grams of rib sauce, 100 grams of seafood sauce, 20 grams of monosodium glutamate, 100 grams of char siu sauce, 100 grams of Zhuhou sauce, a little soy sauce of chicken rice) And cook for 20 minutes until cooked, set aside.
2. When cooking, change the fresh matsutake mushrooms into thick slices, add butter to fry and cook, then base, and finally beat the cooked snowflake beef cubes and plate them with a little embellishment.
1: Slaughter and cut 500 grams of eel, rinse off the blood and mucus on the surface, drain and set aside.
2, the pot into the bottom oil to 50% heat, down into the green, safflower pepper each 10 grams, garlic cloves 30 grams, pickled ginger 15 grams stir-fried incense, add Pixian watercress 20 grams, pickled pepper crushed 15 grams of small heat frying red oil, pour water to boil, beat the dregs, adjust in salt 5 grams, chicken essence, monosodium glutamate 3 grams each, put in cucumber strips 150 grams, cowpea segments 100 grams burn for 2 minutes, put in the eel to cook for 40 seconds immediately, pour in pepper oil, sesame oil 10 grams, balsamic vinegar 8 grams, sprinkle 10 grams of coriander can be plated.
Technical key:
1, this dish is eaten is the "crisp" feeling of eel, which needs to be fired quickly on high heat, the time is controlled within 1 minute, and the taste becomes softer for too long.
2. The eel is slaughtered on the same day and used on the same day, not overnight, to keep the meat tender.
3, the amount of garlic should be less, garlic flavor will be too strong will overpower the fish flavor.